Evaluation of pumpkin seed products for bread fortification
- Author
- EL-SOUKKARY, F. A. H1
[1] Department of Food Science, Faculty of Agriculture, Minia University, El-Minia, Egypt - Source
Plant foods for human nutrition (Dordrecht). 2001, Vol 56, Num 4, pp 365-384 ; ref : 42 ref
- ISSN
- 0921-9668
- Scientific domain
- Food science technology
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aminoacide Analyse sensorielle Aptitude technologique Citrouille Cucurbita moschata Farine blé Graine Panification Plante légumière Produit alimentaire enrichi Propriété physique Propriété rhéologique Qualité Teneur protéine Angiospermae Cucurbitaceae Dicotyledones Légume Produit céréalier Spermatophyta
- Keyword (en)
- Aminoacid Sensory analysis Processing quality Pumpkin Cucurbita moschata Wheat flour Seeds Bread making Vegetable crop Fortified product Physical properties Rheological properties Quality Protein content Angiospermae Cucurbitaceae Dicotyledones Vegetables Cereal product Spermatophyta
- Keyword (es)
- Aminoácido Análisis sensorial Aptitud tecnológica Calabaza Cucurbita moschata Harina trigo Semillas Panificación Hortalizas (plantas) Producto alimenticio enriquecido Propiedad física Propiedad rheológica Calidad Contenido proteína Angiospermae Cucurbitaceae Dicotyledones Hortalizas Producto de cereal Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14070047
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1023/A:1011802014770 
https://dx.doi.org/10.1023/A:1011802014770
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